Warwick ‘First Lady’ dry Rosé paired with Cured Italian Salami & Creamed Cheese Muffins

Serves twelve / Portions twelve

For the muffins
  • 500ml cake flour
  • 15ml baking powder
  • 2,5ml salt
  • 1ml cayenne pepper
  • 60ml butter, melted
  • 1 egg
  • 150ml milk
  • 100ml creamed cheese
  • 150g cured Italian salami, roughly chopped
For the creamed cheese:
  • 250g creamed cheese
  • 60ml chives, finely chopped
  • Freshly ground salt & pepper to taste
  1. Preheat the oven to 180°C.
  2. Sift together the dry ingredients. Make a well in the centre and fold in the melted butter, egg, milk and creamed cheese. Lastly, fold in the chopped salami, only until the ingredients are just combined.
  3. Fill the pans of a greased muffin tin ¾ full with the batter, and bake for 30 to 40 minutes, until the muffins are golden brown and a skewer inserted into the centre of a muffin comes out clean.
  4. To make the chive creamed cheese, mix the ingredients well and season to taste. Dollop onto the muffins and serve.